Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability.

The effect of the adsorption behavior of soy proteins hydrolysates and monoglycerides on the properties of the film at oil-water interfaces in emulsions and emulsion stability was investigated. Surface tension, adsorbed protein composition and interfacial rheological properties were measured to gain insights into the relationships between molecular composition and properties. The interfacial film formed by 7S (β-conglycinin), 11S (Glycinin) and native soy protein isolate (NSPI) exhibited high elasticity due to a high concentration of adsorbed β-subunits, acidic and basic subunits.